One-Pot Kidney Bean & Pepper Soup
with Blue Corn Tortilla Chips, Monterey Jack & Sour Cream
One-Pot Kidney Bean & Pepper Soup
Hearty kidney bean soup with sweet peppers, finished with crunchy blue corn tortilla chips, melted Monterey Jack, and a cool dollop of sour cream.
Ingredients
For 2 servings
- 1.5 ounce Blue Corn Tortilla Chips
- ¼ ounce Cilantro
- 1 unit Crushed Tomatoes
- 1 unit Kidney Beans
- 1 unit Long Green Pepper
- ¼ cup Monterey Jack Cheese
- 1 unit Onion
- 3 tablespoon Sour Cream
- 1 tablespoon Southwest Spice Blend
- 1 unit Tex-Mex Paste
- 1 unit Veggie Stock Concentrate
Additional Ingredients
- Cooking Oil
- Pepper
- Salt
PDF
DifficultyEasy
Prep Time10m
Total Time30m
Calories620
Protein20g
Carbs76g
Fat21g
Tags:
VeggieCalorie SmartFiber SmartEasy Cleanup
⚠️Allergens:
🥛Milk🌰SesameSwaps and substitutions
For dairy-free eating, skip the cheese and sour cream and finish with avocado or a spoonful of unsweetened yogurt alternative if tolerated. For a vegan version, also use a plant-based stock and check the spice blend and tortilla chips for hidden milk or sesame ingredients.
What to serve with it
Serve with a crisp green salad, lime wedges, or a simple avocado side to freshen the smoky, hearty flavors. Extra tortilla chips on the side add crunch, and a light beer or citrusy agua fresca fits well.
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